This lovely recipe is super easy and actually came from Gino D’Acampo in his book ‘Hidden Italy’. It is so incredibly easy and a great way to spruce up a simple salmon fillet!
80g shelled pistachio nuts
30g fresh white breadcrumbs
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
2 tbsp chopped fresh fat-leaf parsley
2 tsp runny honey
1½ tbsp extra virgin olive oil, plus extra for greasing
4 skinned salmon fillets
Salt and freshly ground black pepper
*Just a small point that most of the time my local supermarket does not have all the fresh herbs I need! If you can get them that’s great but if you can’t, dried is totally fine (just use slightly less than suggested as it has a stronger taste)
Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Chop the pistachios very finely, so they are about the same size as the breadcrumbs. Sieve them to remove the dusty skins. Place in a small bowl with the breadcrumbs and herbs and season with salt and pepper. Drizzle over the honey, mix well and set aside.
Brush a little oil over the bottom of a baking dish. Place the salmon in the dish and season with salt and pepper. Top one side of the fillets with the pistachio mixture, pressing it down firmly with the back of a spoon.
Drizzle with the oil and bake for 25 minutes or until the topping is golden and crisp.
*I used frozen salmon which take about 40 minutes to cook so I popped them in the oven for about 15 minutes, removed and topped and then popped them back in for the remaining 25 mins.
That’s it! DONE! I served this with some sweet potato fries and some peas – such a simple dinner but a perfect ‘it’s Monday what the hell am I going to do’ dish!!
Let me know if you make this too!
Love, A, x.